Milk product and process of making it.



p of Washington, have invented certain new The fresh or sweet buttermilkreferred to 35 rated liquid, namely, the buttermilk. This Ediblecocoanutoil has phytosterol, has

@atent'ed (Est. 117, a

stares torsion.

PEI G. KINZEBI, 6F SEATTLE, WASHINGTON, ASSIGNQR, BY MESNE ASSIGN 1'0canrnarron MILK PRODUCTS COMPANY, OF CHICAGO, ILLINGI TION 0F DELAWARE.

MENTS, S, A CORPORA- MELR PRODUCT AND PROCESS OF MAKING- IT.

Drawing, I Application filed fi 'tarch 6, 1918. Serial No. 220,766.

To all whom it may concern. cream, due to proteolytic enzymes always Beit known that T, PHILIP G. KINZER, a present in the milk, splits acertain quantity 50 citizen of the United States, and a resident of thecasein into more soluble proteins of of Seattle, in the county of Kingand State. albuminoid character. i l

and useful improvements in Milk Products is then returned to the skimmilk and mixed and Processes of Making Them, of which with it, andthereupon a substituted fat is 55 the following is a specification;added, and then emulsification is carried out. This invention relates tomilk products This substituted fat is preferably cocoanut 10 andprocesses of making them, and has for oil substantially free from freefatty acids, its object to provide a productof wholethat is an ediblecocoanut oil.- This emulsifisomeness, and relatively inexpensive, andtooationmay be carried out by mixing in a 60 provide an improved processto he herelnforevvarmer with the action oi steam, or the after setforth. milk 'might be concentrated and then the In the carrying out ofmy process, I take substituted fat added in an aspirator, or fresh milkand Warm it to a temperature of other processes may be used. I preferthe 80 to 90 F, and then separate out the first mentioned, namely, whatis known as ea cream. This separation takes place whlle the Hebe.procesa the milk is warm, and by a centrifugal ac- The albuminoidcontent of the buttermilk tion, whereby the cream is separated, andincreases its emulsifying power and has a the cholesterol of the wholemilk lnstead beneficial effect on the emulsification and on ofseparating. out entlrely with the cream, the stability and flavor of thefinished prod- 70 stays back and forms part of the sknnmed uct, as longas the proportion of albuminoids milk, though, of course, a part goesalong is kept Withincertainlimits, that is, the cowith the cream. Thisskimmed milk conagulability, due to the buttermilk, must not tains about.05% to 0.10% milk fat, and the reach a point where it interferes withstericream to The cream is then pasliz'ing, but should be onlysufiicient to assist 76 teurized, cooled and churned without rlpeninemulsification in the forewarmers. In ing, thus producing by the butterfat resultpractice, the addition of buttermilk does not 30 ing from thecream an excellent butter as a normally interfere in sterilizing, butserves by-product, which may be commerclally only to add and utilize themilk solids which utilized. As a result of this churning, the itcontains, and to increase the emulsifying so cream, as stated, ischurned into butter fat, power of the skim milk by addition of more butthere remains in the churn, the sepaalbuminoids coagulable inforewarming.

' buttermilk is practically skim milk. This emulsifying properties, andthis alcohol buttermilk contains about 0.10% milk fat, phytosterolcombines with the cholesterol and due to the churning, it also contamsduring the process, and the cholesterol becholesterol which again, goeswith the skim ing an emulsifying agent is also present in milk orbuttermilk, so called, though, of almost all animal fats. It acts alsoas a course, some goes with the butter fat,which growth fproducing agentor a growth prois churned out. ducing actor carrier, while phytosterolhas Due to warming in the process of skimsimilar properties.

ming or separating, the milk in the cream The churning in the churnbrings about 45 undergoes some enz me action which ina constant washingof the buttermilk and creases its contentso albuminoids to apoint butteror milk fat, so that the buttermilk much above the amount contained inother probably absorbs some of the growth proskim milk. Fermentativeaction in the ducing properties of the milk fat or butter fat, thoughleaving some in the butter fat to assist its wholesomeness and growthproducing properties. That portion that remains in the butter fat orbutter is compensated for inv the compound by the phytosterol in thecocoanut 011.

At the same time, the buttermilk which is not the usual buttermilk, butis that as results from churning a superior quality of cream, may beutilized since it is now disposed of at very' little cost, or allowed togo to waste. It is to be specially noted that the buttermilk is thatderived from churning a superior quality of cream, and not what isusually called buttermilk one in which undesirable fermentations havetaken place. It is, indeed, substantially like the other skimmed milkobtained by the above separation, excepting that it continually washesin the churn against the churned out butter fatwith the consequentsolving of the growth producing elements.

It is clear, therefore, that by the steps described, I obtain a productthat has all the attributes of whole milk in wholesomeness and growthproducing properties.

Another form of invention consists also in adding the buttermilkreferred to, immediately as it comes out of the churn, to cocoanut oilfree from free fatty acids, that is an edible cocoanut oil, to absorbthe growth producin factors of the buttermilk immediately, an thenadding this mixture to the main portion of the skimmed milk coming fromthe separator, and then making a stable emulsion in accordance with theprocesses referred to.

Another form of my invention also embraces the use of fresh sweetbuttermilk in the manufacture of a butter substitute and in this thefresh sweet buttermilk as it comes from the churn used in the making offresh sweet butter, is mixed by a mixer into an intimate emulsion, withthe cocoanut fat substantially free from free fatty acids, and by thisemulsion the solids of the buttermilk will combine with the saidcocoanut fat. Thereafter, the emulsion is agitated by suitable apparatusto remove the free water, whereby the resulting cocoanut butter freefrom free fatty acids holds in intimate admixture the valuable solids ofthe buttermilk and having absorbed the growth producing factors of thebuttermilk, the resulting churned cocoanut butter free from free fattyacids and buttermilk solids form a valuable butter substitute. I haveinvented therefore, among other things, the step in the art ofimmediately mixing the fresh sweet buttermilk with cocoanut butter freefrom free fatty acids, and its utilization in the subsequent manufactureof a milk compound, or butter substitute, or similar purposes.

My process has the advantage in that it provides for the utilization ofthe buttermilk, and also in that it gives a very satisfactor end producthaving important growth producing factors inherent therein.

I have described various phases of my invention to enable thoseskilledin the art to understand same, and it is clear that in thespecific process described as the embodiment of my invention, changesmay be made without departing from the spirit of my invention anddefined in the appended claims. The product itself is characterized bythe description made thereof and by the appended claims.

I claim as new and desire to secure by Letters Patent:

1. The process herein described which consists in separating the creamfrom fresh whole cows milk, then churning the cream "to separate thebutter fat, and then mixing the skim milk of the first separation andthe buttermilk or skim milk of the second separation with an ediblevegetable fat.

2. The process herein described which consists in separating the creamyfrom: fresh whole cows milk, then churning the cream to separate thebutter fat, and then mixing the skim milk of the first separation andthe buttermilk or skim milk of the second separation with an ediblevegetable fat, and then combining the constituents of the mixture to astable emulsion.

3. The process herein described which consists in separating the creamfrom fresh whole cows milk, then churning the cream to separate thebutter fat, and then mixing the skim milk of the first separation andthe buttermilk or skim milk of the second separation with an ediblevegetable fat, and combinin the constituents of the mixture to a sta leemulsion, free from free fatty acids.

4. The product which consists in skim milk, fresh buttermilk solids, anda vegetable fat free from free fatty acids in which the skim milk is themajor portion and the buttermilk the minor portion, combined in stableemulsion form with the vegetable fat.

5. The process herein described which consists in separating the creamfrom fresh whole cows milk to form skim milk containing itsgrowth-producing substances, then churning the \cream to separate thebutter fat to form buttermilk containing its growth-producingsubstances, and then mixing the skim milk of the first separation andthe buttermilk of the second separation with an edible vegetable fatfree from fatty acids for absorbing in the edible vegetable fat thegrowth-producing substances referred to, and then combining theconstituents of the mixture to a stable emulsion free from free fattyacids.

6. The product herein described, which free fatty acids,

consists of skim milk, fresh buttermilk and a substituted ediblevegetable fat free from all combined to stable emulsion form, thegrowth-producing factors of the skim milk and fresh buttermilk beingabsorbed by the substituted fat, and thereby permenently combined in themilk.

. In testimony that I claim the foregoing as my invention, I have signedmy name in presence of twe subscfibing witnesses.

PHILIP G. KINZER. Witnesses:

M. SPENcE-s, E. H. STUART.

